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Grilled Ramen
Marinate ramen cake in sauce (see below for sauce suggestions), flipping to be sure of absorption throughout the noodle cake (about 20 mins, just enough time to get your fire going).
Ramen cake is ready to be grilled when it has become tender, but still cohesive.
Place on medium flame grill (charcoal is best).

Lift corner every minute or so to look for char marks (about 3 minutes). A little smoke should inform you that it’s about ready to flip.
Flip when it’s getting crunchy and black/golden brown spots cover one side. Be sure to detach the whole thing with your spatula before moving it, or else the cake may pull apart, creating a much less appetizing mess (and frustration).
Serve plain or with chives, scallions, grilled tofu or veggies, etc. If there is any remaining marinade drizzle it over top of the noodles

Your grilled ramen cake will have chewy spots and moist spots, but every bite will be flavorful and fun to eat. Tear it apart with chop sticks. Invite friends to dig in with you. It’s fun, romantic, contemplative… Whatever mood strikes you, I am sure that a few minutes before the hot fire will sooth your savage beast and satiate your appetite with fire-cured noodle goodness.

For a soupier version, serve “au jus” by pouring the desired amount of boiling hot water over the grilled noodles and letting it sit for a few minutes (but be careful not to dilute the flavor too much). The sun is shining and it’s time to have fun by the fire.

Savor the Flavor: a sauce for any occasion

For “Grilled Ramen Sauce” you basically just need a concoction that is somewhat syrupy, so it glazes the noodles, watery enough to be absorbed by the noodles, slightly sweet, so it caramelizes, and packed with tangy flavors that will compliment the charred spots.
A lazy method: use 1/3 cup of hot water to dilute 1/3 cup of your favorite asian sauce/marinade like terriaki, szechuan, etc.
Or
Whisk together the following ingredients:

This Ramen recipe is quite a sugar overload. Your mouth will be pleased and it will keep you up all night. Great for dessert (and for breakfast, lunch, or dinner!). Highly recommended: A tall glass of milk to wash down the intense ‘Hyperactive Candied Choco-Ramen’.

Preparation:

1. Fill pot with 2-3 cups of water, and mix in ¼ cup of Brown Sugar. Also, if available, a ½ teaspoon of Vanilla (too much vanilla would make it tastes crazy… like Godzilla… be careful).
2. Cook Ramen block when sugar-water boils. Cook until soft and quite ‘noodley’.
3. Strain Ramen until most water has left the pot and gone down the drain.
4. Pour in a few dashes of Brown Sugar, and ¼ cup of Chocolate Sauce. Make sure to mix it well, until the noodles are a nice golden-brown color.
5. Dump Choco-Ramen onto a plate, preferably NOT a paper plate. Then sprinkle as much powdered sugar as you desire upon the Choco-Ramen. This makes it look cool, and taste more awesome.
6. If you’re super-fancy, try adding a large mountain of Whipped Cream upon your Choco-Ramen creation.

If you do not have chocolate sauce, melted chocolate chips make a tasty substitute. Also if you don’t like chocolate, try using caramel sauce.

Note: Make this dessert because it is cheap and easy, you know what they say, you are
what you eat. Try this recipe GUYS to impress your fellow co-ed dorm-mates. It just may work!!!!!

Crumble up the Ramen noodles and pour into a bowl with 2 cups of water. Add the diced hotdogs and set in the microwave for 7 minutes. During that time the water will boil the noodles and the hotdog slices. When it is done, drain it leaving just a tad bit of water. Next, add the cheddar, diced steak, flavor packet, and what ever else you like. Stir, and after it cools, enjoy.

Open all noodles and place inside some type plastic bag (lg. corn chip bag works great). Add cornchips and crush mix thouroughly (don’t leave any large chunks), then add the seasoning packs. Then bring some water to boil in your hotpot. While your water heats up go ahead and slice up your jalapenos and summer sausage. Once the water is hot enough, pour into your bag with the noodle/chip/seasoning mix. Important: add just enough water to come up just below top of mix (don’t drown them).Refill pot and heat can of chilli in it. Knead and work the bag with noodles in it around mixing thouroughly. Once this is done, lay bag out and flatten down evenly, making dough/crust. If you’ve done this correctly there shouldn’t be a lot of water running out, if there is add more crushed chips and mix untill thickens. Fold end of bag, secure with paper clip, and wrap with towel to insulate and let “cook” for about 10 mins. Once done cut bag down middle and bottom and spread open. Noodles should remain in rectangular shape and be stuck together (like dough). Pour your chilli over top and spread evenly (if too runny add a few crushed corn chips to thicken mix. Then comes a layer of squeeze cheese, topped with summer sausage and jalapenos. Slice evenly and enjoy with your cell mates. Yum.

Note: I am always a sucker for recipes from jail. Also, they let you have hot pots in jail? Sounds more like college to me.

Break noodles into quarters, place in pot. Add enough water to almost cover the noodles. Boil until almost all the water is gone, stirring the noodles often. (Or just cook the noodles and strain; it just makes more dirty dishes.) Add one seasoning packet and can of soup, stir, then add hot sauce and/or cheese to taste.

Note: This was a favorite after-school snack for my sons, adapted from a backpacking recipe I made up over twenty years ago. It’s like a pseudo Spaghetti-O’s. You can double, triple (or more) the recipe as needed.

Put just enough water in a pot to cover the block of ramen. While you wait for it to boil, cut some slices of tomato and onion. When the water has boiled, put in the ramen and seasoning, then cover with a nice layer of tomato and onion slices, and pour a whole egg on the top. Put on a lid, wait for it to boil just enough for your liking and serve!

This tastes just absolutely delicious, and gives you a good start in the morning.

Pour in some water (it doesn’t matter how much) into whatever size bowl you have is about 3/4 of the way full. Microwave this water until hot. It doesn’t have to boil necessarily, if you can’t wait long; just at least pretty hot. Take bowl out of microwave, place beside kitchen sink. Plop ramen into hot water bowl. Give it about 3 minutes.

Then, using your college degree for once in the “real world”, tip the bowl over the kitchen sink, just so, to drain off excess water while achieving a 90%+ ramen retention level. Drain until water level is at least less than half the height of the ramen. Drain more if you like the finish product more pasty than soupy.

At this moment, bust open the two hot chili-flavor packets onto the ramen. Then, using the fork, dig out a big wad of peanut butter (about two tablespoons but why measure) and use fork to stir peanut butter, chili-flavored-salt, remaining hot water, and ramen all together. Very soon the water/seasoning/peanut butter will have merged into a tasty, nutritious sauce, that’s darn good with those ramen noodles. Guaranteed to cheer you up for 10 minutes.

Cook noodles. Crush the peanuts inside the bag. Add about 2/3 of the peanuts and eat the rest while you’re “cooking”. Drain water from noodles, then add seasoning packet and coke. Add peanuts and optional sliced beef stick or summer sausage. Add more coke to achieve the right amount of sauce and balanced flavor.

Ingredients: 2 packages of any flavor ramen (your not gonna use the packet anyway)
1 cup ranch dressing
1 cup shredded cheese ( I prefer cheddar, to each his own)
a pinch of parsley (optional)
a pinch of basil (optional)
salt and pepper to taste

Take out the ramen packets and while the noodles are still in the packages crush the ramen up, don’t turn it into dust, but in many, many pieces. Now put the ramen in a pot and fill the pot with water to cover the noodles. Cook them like the package says. Drain the noodles with a fork, I wouldnt suggest a strainer, seeing how the noodles would fall out.

Put the drained ramen back on the stove and under low heat add the cheese and ranch dressing and stir until the cheese is melted and add any seasonigs you please.

I'm actually thinking of trying that sugary one. Personally, though, my fave ramen is by Top Ramen (I think) and is masala flavored. I find that it's perfect, without any alterations.

Chan. Maru Chan.

August 21. 2007 14:05

[...] Grilled Ramen [...]

50 Things to Do with Ramen Noodles

August 27. 2007 22:01

[...] Crazy Ramen Recipes Campus Squeeze Marinate ramen cake in sauce (see below for sauce suggestions), flipping to be … for my sons, adapted from a backpacking recipe I made up over twenty years ago. … [...]

Useful

September 20. 2007 04:25

hi thanks for ramen

nikkki

October 29. 2007 08:39

i ♥ Ramen But i think i just puked in my mouth -_-. want a recipie?? Wanna Die?!?! Then put In the Maruchan or top Ramen packet on the stove top like normal but you know when you turn it off and add the sesoning? yes add sesoning but then add 10, yes, 10 packs of taco bell fire sause. then put 12-19 drops of tabasco sause. STIR!!! wait for it to cool down.